Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt [Utjecaj dodatka inulina i rezistentnog škroba na teksturu i senzorska svojstva probioti?kog jogurta]

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dc.contributor.authorUna G.
dc.contributor.authorOzer E.
dc.date.accessioned2021-05-03T20:48:08Z
dc.date.available2021-05-03T20:48:08Z
dc.date.issued2018
dc.description.abstractThe aim of this research was to investigate the effect of fortification with inulin and resistant starch (Hi-maize) on textural and sensory properties of set-type probiotic yoghurt containing Lactobacillus acidophilus during 21 days of storage. Textural characteristics were evaluated by determining firmness, adhesiveness and apparent viscosity parameters. Milk was fortified with inulin or Hi-maize at 2 % or 4 % ratios, whereas the control group had no supplement. Probiotic yoghurt supplemented with 2 % Hi-maize was firmer than that supplemented with 2 % inulin, except at the beginning of storage. There were no significant differences among the firmness values of yoghurt samples fortified by inulin and Hi-maize when the ratio increased to 4 %. The addition ratio of inulin or Hi-maize did not significantly affect adhesiveness. Supplementation with 2 % inulin or Hi-maize did not alter viscosity of yoghurts at most of the storage days. Sensory attributes were evaluated as taste, appearance, aroma, texture and overall acceptability. In general, there were no significant differences in sensorial parameters between yoghurts added with inulin or Hi-maize. Neither the addition rate nor the storage period affected the sensory scores of the samples. Significant reductions (P<0.05) of taste, appearance, aroma and overall acceptability scores of the control probiotic yoghurt were determined at the end of storage when compared to the 1stday. © 2018, Hrvatska Mljekarska Udruga. All rights reserved.en_US
dc.identifier.doi10.15567/mljekarstvo.2018.0304
dc.identifier.endpage200en_US
dc.identifier.issn0026-704X
dc.identifier.issn0026-704Xen_US
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85049358914en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage192en_US
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2018.0304
dc.identifier.urihttps://hdl.handle.net/11454/70759
dc.identifier.volume68en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherHrvatska Mljekarska Udrugaen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPrebioticen_US
dc.subjectProbiotic yoghurten_US
dc.subjectSensory characteristicsen_US
dc.subjectTextureen_US
dc.titleInfluence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt [Utjecaj dodatka inulina i rezistentnog škroba na teksturu i senzorska svojstva probioti?kog jogurta]en_US
dc.typeArticleen_US

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